Potato Leek Soup in Bread Bowls
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 loaf white bread or 4 loaf sourdough bread, unsliced
- 2 garlic cloves, peeled and crushed
- 59.16 ml olive oil
-
The Soup
- 2 large potatoes, peeled and diced
- 2 large leeks, thinly sliced
- 946.36 ml chicken broth
- 2.46 ml salt
- 1.23 ml pepper
- 59.14 ml heavy cream
- 0.25 ml nutmeg, grated
- 14.79 ml dried parsley flakes
directions
- Cut tops form bread about 3/4" thick to make "lids".
- Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl".
- Hollow out the center.
- (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread b owls and "lids" with garlic and brush with olive oil.
- Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted.
- Serve soup in bowls.
- In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
- Bring to a boil.
- Reduce heat to low.
- Cover and simmer 15-20 minutes or until vegetables are tender.
- Strain soup into another pan.
- Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth; return to pan.
- Stir in cream and nutmeg.
- Spoon into hot prepared bread bowls.
- Sprinkle with parsley.
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